Cuban Black Bean Soup Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient


 Dried black beans1 Pound
 Water10 Cup (160 tbs)
 Salt1 Teaspoon
 Green bell pepper1 Large, cut in half
 Peanut oil/Salad oil2⁄3 Cup (10.67 tbs)
 Yellow onion1 Large, peeled, sliced
 Garlic4 Clove (20 gm), minced
 Green hot pepper1 Small, cut in half, seeds removed
 Salt3 Teaspoon (Or To Taste)
 Freshly ground black pepper1⁄2 Teaspoon
 Bay leaf1
 Whole cumin seed1⁄4 Teaspoon
 Sugar1 Teaspoon
 Red wine vinegar2 1⁄2 Tablespoon
 Olive oil2 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3457 Calories from Fat 1710

% Daily Value*

Total Fat 194 g298.2%

Saturated Fat 32.2 g161%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7803.4 mg325.1%

Total Carbohydrates 345 g114.9%

Dietary Fiber 81.2 g324.8%

Sugars 19.4 g

Protein 104 g208%

Vitamin A 16.2% Vitamin C 274%

Calcium 65.1% Iron 145.9%

*Based on a 2000 Calorie diet


Rinse black beans and soak overnight in the 10 cups water, with 1 teaspoon salt, and the green bell pepper.
In a large heavy-bottom soup kettle, bring the beans, soaking water, and pepper to a boil.
Simmer until tender, about 45 minutes.
Remove the green pepper pieces and discard.
Heat the peanut oil in a deep frying pan or heavy saucepan.
Saute the onion, garlic, and green hot pepper until soft.
Remove 2 1/2 cups of the bean broth and add it to the frying pan.
Simmer this mixture for 10 minutes.
Strain the onions, garlic, and green hot pepper from the broth and discard.
Add the seasoned broth to the soup pot.
Add salt, pepper, bay leaf, cumin, and sugar.
Bring to a boil and simmer, covered, for about 1 1/2 hours, or until it thickens.
You may have to add more water if too much of the liquid cooks away.
Before serving add the vinegar and olive oil.
Mix well.